olives and saffron beryani

olives and saffron beryani

i always tend to make easy low fat and quickly prepared dishes i can tell that this dish is perfect for these feature , its super tasty too.^^

olives and saffron beryanii always tend to make easy low fat and quickly prepared dishes i can tell that this dish is perfect for these feature , its super tasty too.^^

Summary

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  • CourseMain course
  • CuisineMiddle Eastern
  • Yield2 servings 2 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Basmati rice
2 Cups
Chicken broth
2 Cups
Green beans, chopped
1 Cup
Onion, large, chopped
1
Tomato, medium- sized
1
Greek olives
1/2 Cup
Cinnamon stick
1
Bay leafs
2
Cardamom
6
Carnation
4
Garlic
2 Cloves
Fresh ginger, smashed
1 Teaspoon
Salt
1 Teaspoon
Saffron
1/2 Teaspoon
Pomegranate molasses
1 Tablespoon
Canned tomato paste
1 Tablespoon

Steps

  1. Wash basmati with water well and soak it in water for half an hour
  2. In a pan put some olive oil and fry the( cinnamon stick+bay leafs+carnation+cardamom) for 15 min then take them out the pan you need them any more
  3. After that chop the tomato to small pieces then add it with chopped onion ,green beans, garlic ,ginger, tomato paste pomegranate molasses ,and olives.
    cook them for 10 min covering the pan and stir from time to time.
  4. Pour the chicken broth in the pan and add saffron +salt but taste a bit to make sure of the Salinity finally dry rice from water and add to pan after broth boils cook for about half an hour on high fire at the first 5 min then reduce it to very low cover the pan.